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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Johnny Orecchiette

   -- -- Posts: 46
edited November -1 in Soups, Stews, Chilis

Ingredients

12 Oz. Italian Sausage, ground

8 Oz. Orecchiette no. 91 Macaroni

5 Green Onions, diced

1/2 Fresh Green Pepper, diced

1 Tbsp. Minced Garlic

1-1/2 Cups, Finely shredded Mozzarella cheese

6-8 oz. Tomato Basil spaghetti sauce

EVOO

Instructions

Fire up the Egg to Full Flame with Grid in place

Boil water and add macaroni, stir frequently until tender (approximately 10 minutes); remove from heat and drain in colander then set aside.

Drizzle EVOO into pot and add sausage and brown.

Add green onions, green pepper and garlic and finish cooking sausage.

Add back the Orecchiette and stir; add cheese and stir until melted, remove from heat and serve.

Notes

Number of Servings:

Time to Prepare:

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